Add wine and cook until absorbed, about 1 minute. Stir in broth and sweet
potato; press Cancel. Lock the lid
and cook on high pressure (12.0)
5 minutes. Use the quick-release
method to release the pressure, then
open the lid. Stir risotto until liquid
has been absorbed, 2 to 3 minutes.

Meanwhile, heat remaining 2 tablespoon oil in a medium skillet on
medium-low. Stir in sage and cook
2 minutes, then add garlic and
fry, stirring occasionally, until just
beginning to turn golden brown,
about 5 minutes. Using a slotted
spoon, transfer sage and garlic
to a paper towel–lined plate, then
transfer oil into a small bowl and
stir in lemon zest.

Divide risotto among bowls and top with lemon oil, sage, garlic,
and Parmesan if desired.

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